Honey poached pears with oat, almond and banana pancakes
There's nothing like expanding one's culinary repertoire, especially when it equates to the addition of a healthy, new breakfast dish.
It's easy to get stuck in a breakfast rut, so mix things up a bit with this recipe for earl grey, orange and honey poached pears with oat, almond and banana pancakes.
Serves: 4-6
Ingredients:
- 4 pears, peeled, halved
- 3 teaspoons/3 teabags earl grey tea
- 2 oranges
- ¼ cup/100g honey
- ½ cup prunes
- 1 cup almonds
- 1 cup oats
- 3 eggs
- 1 teaspoon vanilla bean paste/extract
- 2 bananas
- 1 ¼ cups milk
- Unsweetened yoghurt to serve
Method:
- Put the pears, cut-side up, into a heavy-bottomed pot. Pour 500ml boiling water over the tea and leave to steep for 5 minutes before pouring over the pears.
- Peel 5 thick strips of zest from one of the oranges using a vegetable peeler, and add this to the pot along with the juice of both oranges, the honey, and the prunes. Cover with the lid and simmer for 45 minutes or until soft. Remove the lid, bring to the boil, and cook for 20 minutes or until the liquid starts to thicken.
- To make the oat, almond and banana pancakes, pre-heat the oven to 50 degrees Celsius. Put the almonds into a food processor and whiz until they resemble coarse flour. Add the oats and whiz again until they are as fine as the almonds.
- Add the eggs, vanilla, bananas, and milk, and process until the batter is smooth.
- Heat a heavy-bottomed frying pan or skillet, add a little butter, and when the pan is hot enough (put a small drop of batter on to the pan and if it sizzles immediately it is ready to go), pour in ladleful of batter. Cook for approximately two minutes (or until the bottoms are golden brown) before flipping and cooking for a further two minutes. Remove from the pan and put on a plate in the oven. Repeat with the remaining batter. Serve with yoghurt and the poached pears and syrup.
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